Clean and wash the carrots and celery. Cut the carrots into thick slices and dice the celery roughly. Peel shallots and garlic. Cut the tomatoes crosswise and blanch them with boiling water and rinse with cold water. Skin tomatoes and cut into cubes.
Wash the rosemary and thyme and put something aside for garnishing. Wash the beef, dab dry and rub with salt and pepper. Heat the oil in a roasting pan and fry the meat all around. Finally add celery, carrots, shallots and garlic, fry briefly and deglaze with red wine and stock. Add tomato paste, tomatoes, clove, rosemary, thyme and bay leaf, bring to the boil, cover and braise over medium heat for about 2 hours. Turn the roast in between. For the polenta, boil up the milk with a little salt, pepper and nutmeg. Stir in the corn semolina and let it swell for about 10 minutes on the switched off hotplate. Stir while doing so. Remove the roast from the stew stock and season the stock with salt and pepper.
For the polenta, boil up the milk with a little salt, pepper and nutmeg. Stir in the corn semolina and let it swell for about 10 minutes on the switched off hotplate. Stir while doing so. Remove the roast from the stew stock and season the stock with salt and pepper. Cut the roast into slices and put them back into the stock. Garnish with rosemary and thyme. Add polenta extra